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Full Online Book HomeLearning KitchenVegetables - Squash - Zuccini Drop Cookies
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Vegetables - Squash -  Zuccini Drop Cookies Post by :paule Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2036

Click below to download : Vegetables - Squash - Zuccini Drop Cookies (Format : PDF)

Vegetables - Squash - Zuccini Drop Cookies

1 c margarine or butter
1 c packed brown sugar
1 egg
1 1/2 tsp vanilla extract
1 cup grated unpeeled zucchini
2 to 2 1/4 c flour
1 tsp baking powder
1 tsp baking soda
1 1/2 tsp cinnamon
1 1/2 tsp nutmeg
1 c shredded coconut
1 c chopped walnuts

Preheat oven to 350°.

In large bowl, beat together butter or margarine, brown sugar, egg and vanilla until light and fluffy. Stir in zucchini. Add flour, baking powder, baking soda, cinnamon, nutmeg and salt. Add additional flour if needed. Add coconut and walnuts. Drop by tablespoons on ungreased pan, 2 inches apart. Bake 10 to 12 minutes or until lightly browned.
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Vegetables - Sunchokes -  Sunchokes-yam Breakfast Vegetables - Sunchokes - Sunchokes-yam Breakfast

Vegetables - Sunchokes -  Sunchokes-yam Breakfast
2 cups sunchokes, diced 2 cups yams, peeled and diced salt and black pepper to taste 1/2 cup onion, chopped 1 clove garlic, minced 1 tbsp. fresh parsley, minced 1/8 tsp. ground nutmeg 1 tbsp. vegetable oil Place sunchoke and yams in a saucepan with enough water to cover. Bring to a boil, then reduce to a simmer. Simmer, covered, for about 5 or 6 minutes. Drain. In a non-stick skillet, heat the oil, then saute the onion and garlic until the onion is tender. Add sunchokes, yams, parsley, nutmeg, salt and pepper. Toss and heat through, about 2 more minutes.

Vegetables - Zucchini With Mint Vegetables - Zucchini With Mint

Vegetables - Zucchini With Mint
3 Zucchini (medium size) 1/2 Cup fresh mint (minced) 2 Tablespoons Olive Oil Juice of one lemon Dash of salt Trim the ends of zucchini, slice in half lengthwise and place them on a sheet of aluminum foil, skin side down. Mince one half cup of fresh mint in two tablespoons olive oil, juice of one lemon and a dash of salt. Spoon the dressing on zucchini. Seal foil by bringing up the sides and rolling the ends, forming a tight envelope. Grill over medium heat for ten minutes. May be served warm, but better when cold.